Prepare the recipe for mashed potatoes below and set
aside.In a skillet, brown ground beef
and onion.Don’t drain beef unless you
use a really fatty beef.I recommend
ground sirloin.Add the flour and stir
well.Add the tomato paste, peas and
carrots, consommé’ and wine.Now add all
seasonings, stirring well.I recommend
tasting the beef mixture to see if you would like to add more seasonings.Let simmer on very low for about 30
minutes.I like to use individual oval
baking dishes for these pies.You may
also use a 13x9 pan.Spray the baking
dishes or your 13x9 pan and spread mixture on the bottom.Top the beef mixture with the potatoes to
cover all of the beef.Sprinkle a little
extra cheese on top of potatoes if desired and bake at 350 for 30 minutes.The egg will make the potatoes puff up
beautifully JI like to broil the tops of the potatoes for
just 1 to 2 minutes at the end of the cooking process – watch carefully if you
do this!This makes 5 individual
servings or one 13x9 pan.Enjoy!

For the topping:

1 (24-ounce) bag of Ore’ Ida Steam & Mash Potatoes

Salt and pepper to taste

½ cup sharp cheddar

1 teaspoon garlic powder

2 tablespoons sour cream

1 egg, beaten

Follow the directions on the bag and add the next 5 ingredients,
stirring well.

Bake the cake according to directions and let it cool.Cut into small bite-squares and set
aside.Whisk together dry pudding mix, 2
cups milk, pumpkin and cinnamon.To
chop the Heath Bars, I put them in a ziplock bag and use a glass to hit them
until they are broken into small pieces.Now you are ready to build your trifle.In a trifle bowl, place half of the gingerbread cake cubes in the bottom
of a large trifle dish.Next add half of
pudding mixture, top with half of the Cool Whip, sprinkle half of the candies on
the Cool Whip and drizzle caramel sauce over candies.Repeat layer one more time ending with Cool
Whip, candies and another drizzle or caramel.Refrigerate at least 4 hours.Makes about 12 servings.

In a large bowl, beat butter and brown sugar for about 1
minute.Add the egg, flaxseed, vanilla
and honey and mix well.In a separate
bowl, mix together oats, flour, cinnamon, and baking soda.Gradually mix into butter mixture.Lastly, add in dried fruit and seeds or
nuts.Press into an 11x7 baking dish coated
with cooking spray.Bake at 350 for 25
to 30 minutes.Don’t cook any more than
30 minutes.They will seem as if they
should could longer, but go ahead and take them out of the oven and let them
sit for about 30 minutes to an hour before cutting into squares.These are delicious and healthy for an
on-the-go breakfast or snack!Enjoy J

Pat steaks dry and generously season both sides with steak seasoning.Heat olive oil in an oven-proof black skillet
for about 3 minutes.Place steaks in
skillet and sear for exactly 3 minutes on each side.Remove from heat and place the steaks in the
skillet into a 375 oven.Bake for
exactly 14 minutes.Remove from the oven
and let them rest for 10 minutes.

FOR THE MARSALA SAUCE:

1 tablespoon olive oil

2 tablespoons butter

1 (12-ounce) package sliced mushrooms

½ cup onion, chopped

3 garlic cloves, minced

Zattaran’s Cajun seasoning, to taste

1 (14.5-ounce) can beef broth

1 cup good quality Marsala wine

2 tablespoons sugar

Salt and pepper to taste

While the steaks are in the oven, heat the olive oil and
butter in a skillet and sauté’ the onions for 4 minutes.Add the mushrooms and sauté’ another 3
minutes over medium heat.Add the minced
garlic and the remaining ingredients and bring to a boil.Once at a boil, reduce to simmering for about
20 minutes or until the sauce thickens.Ladle sauce over steaks.

ROASTED ASPARAGUS

1 bunch of asparagus rinsed and ends cut off

2 T olive oil

Salt and pepper to taste

Place asparagus on a foil-lined cookie sheet, drizzle with
olive oil and sprinkle salt and pepper over asparagus. Place in oven heated to
400.Bake 12 minutes.

MASHED CAULIFLOWER

2 (1-pound) bags frozen cauliflower

4 tablespoons whipped cream cheese

2 tablespoons butter

Salt and pepper to taste

½ cup sharp cheddar, shredded

Boil cauliflower for about 20 minutes or until
softened.Drain well.In a large bowl, place cream cheese, butter,
salt and pepper. Add cauliflower and mix
with a stand up mixer until well blended.Stir in cheddar cheese.

About Me

My name is Melissa, and my favorite thing to do is cook and experiment with new recipes...it's therapy for me :) I'm not a fancy cook...if I want fancy, I go to a 5-star restaurant :) My recipes are simple, I use every-day-easy ingredients and they tastes delicious! Family dinners are so important to me, and some of our best times and talks have been around the dinner table with my husband and 2 children. My purpose for this blog is to encourage and inspire you to have more time around your dinner table with your own family, while they enjoy and rave over the home-cooked meal you prepared for them! I have a cooking show called Dream Home Cooking which airs in North Alabama every Sunday morning on WAAY 31 at 9:30a.m. I also write a weekly food column for the Madison Record.